The Myrtle Reed Cook Book Part 56

SPICED BEEF LOAF

Chop fine three pounds of beef and half a pound of suet. Add two eggs well-beaten, four tablespoonfuls of cream, a tablespoonful of b.u.t.ter, two tablespoonfuls of summer savory, a teaspoonful of salt, and a little red pepper. Add enough bread crumbs to make a stiff mixture.

Shape into a loaf, rub with b.u.t.ter, dredge with flour, and bake, basting frequently. Cook for two hours or less and serve either hot or cold.

CANNELON OF BEEF

Chop very fine two pounds of the round of beef. Season with grated onion, lemon-peel, nutmeg, minced parsley, salt, pepper, melted b.u.t.ter, and a pinch of powdered sweet herbs. Mix with a beaten egg and shape into a loaf. Dredge with flour, roll in b.u.t.tered paper, and bake for half an hour, basting with melted b.u.t.ter and the drippings.

Remove the paper and serve with Tomato Sauce.

FRICADELLES

Chop fine a pound of beef and a pound of sausage meat. Add a cupful of bread crumbs, two eggs well-beaten, two onions, finely chopped, and salt, pepper, and thyme to season. Mix thoroughly, shape into small flat cakes, saute in hot fat, and serve with Tomato Sauce.

SPICED ROUND OF BEEF

Put into a b.u.t.tered saucepan six pounds of the round of beef, two cupfuls of canned tomatoes, three sliced onions, half a dozen cloves, a stick of cinnamon, and a pod of red pepper. Cover the meat with thin slices of salt pork and pour over half a cupful of vinegar and one cupful of water. Cover and cook in a moderate oven for five hours, seasoning with salt when half done. Take up the meat, strain and skim the cooking liquid, and thicken with flour browned in a little of the fat.

BEEF a LA MODE

Have four pounds of the round of beef thickly larded. Brown in b.u.t.ter and season with pepper. Add two bay-leaves, two cloves of garlic, two shallots, three onions, and a calf's foot, split and cut into four pieces. Cover and cook slowly for two hours. Add two or three carrots cut into small pieces, and cook for an hour and a half longer. Ten minutes before serving, add two tablespoonfuls of claret. Arrange on a platter with the carrots around it and serve the gravy with it.

CREOLE HOT POT

Put two pounds of beef ribs into a saucepan with a tablespoonful of drippings or b.u.t.ter. Add two chopped onions, a chopped clove of garlic, half a dozen seeded and shredded green peppers, pepper and salt to season, a pinch of thyme, a tablespoonful of vinegar, a dozen raisins, a dozen olives, and a can of tomatoes. Cover and cook until the meat falls from the bones. Take out the bones, thicken with flour browned in b.u.t.ter, and serve on b.u.t.tered toast.

BEEF PIE

Cut cold cooked beef into dice and reheat in gravy or in Brown Sauce.

Season with grated onion, salt, pepper, and Worcestershire and add a few diced carrots. Line a b.u.t.tered baking-dish with biscuit crust, put in the meat, cover with crust, gash, brush with beaten egg, and bake until thoroughly done. Serve very hot in the same dish.

CREAMED BEEF PIE

Reheat cold cooked chopped beef in a Cream Sauce, seasoning with chopped onion and minced parsley. Put into a baking-dish, cover with boiled rice or mashed potato, and bake. Serve very hot in the same dish.

GERMAN BEEF b.a.l.l.s

Chop very fine cold cooked beef. Season with salt, cayenne, minced parsley, and grated onion. Add one-fourth the quant.i.ty of bread crumbs and enough beaten egg to bind. Shape into b.a.l.l.s or small flat cakes, dredge with flour, and fry brown.

TURKISH BEEF STEW

Cut cold cooked beef into dice. Brown it in b.u.t.ter, take from the fire, add four tablespoonfuls of tomato catsup, a chopped onion, fried, a shredded green pepper, also fried, salt and black pepper to season, and enough stock or gravy to moisten. Heat thoroughly and serve in a border of boiled rice.

_MUTTON AND LAMB_

BROILED LAMB CHOPS

Trim the chops, put on a hot gridiron, and broil carefully. Serve with a border of green peas, or around a mound of mashed potatoes.

LAMB CHOPS IN Ca.s.sEROLE

Chop fine an onion, a small carrot, and a turnip. Fry brown in b.u.t.ter and put into a ca.s.serole. Cover with six or eight chops browned in b.u.t.ter, add a little stock or water, season to taste, cover tightly, and cook until tender. Thicken the gravy with browned flour and serve from the ca.s.serole.

LAMB PIE

Arrange tender lamb chops in a deep baking-dish with chopped mushrooms, half a cupful of canned tomatoes, half a dozen small onions fried brown in b.u.t.ter, and a can of peas. Thicken a sufficient quant.i.ty of stock with browned flour, pour in, cover with a rich crust, gash the top, cover, bake for half an hour or more.

BROILED MUTTON CUTLETS WITH CARROTS

Peel new carrots, cut into small pieces, and boil until tender in salted water. Drain and fry brown in b.u.t.ter, sprinkling with pepper and sugar. Squeeze in the juice of half a lemon, reheat, and serve with a border of broiled mutton cutlets.

ROAST LAMB WITH GARLIC

Trim a leg of lamb and remove the parchment-like skin. Separate the beans from a whole clove of garlic, peel and cut each one into four pieces. Make incisions in the surface of the meat with a sharp knife, stick the bits of garlic in, season highly with pepper and salt, and put into a hot oven until brown. Cover and roast slowly until done.

Make a gravy of the drippings, skimming off the fat, thickening with browned flour, and adding stock or water if necessary to make the required quant.i.ty.

BRAISED LAMB WITH CELERY

Roast a leg of lamb in a quick oven until brown. Put into a saucepan with celery and carrots cut fine, a chopped onion, a bunch of sweet herbs, and enough chicken stock to cover. Add a little b.u.t.ter, cover, and cook slowly until done. Serve the vegetables with the meat.

Cuc.u.mbers may be used instead of the carrots and celery.

BRAISED SHOULDER OF LAMB

Take the bone from a shoulder of lamb, lard it with small strips of bacon, tie in shape, and brown in b.u.t.ter. Add a dozen small peeled onions, a tablespoonful of minced parsley, and stock to cover. Simmer until the onions are tender. Take up the meat, remove the skin, thicken the cooking liquor with browned flour, pour over the meat, and serve with the onions as a garnish. The breast of lamb may be used.

STEWED BREAST OF LAMB

Cut a breast of lamb into convenient pieces for serving. Season with pepper and salt, and stew until tender in stock to cover. Thicken the sauce with flour browned in b.u.t.ter, add a winegla.s.sful of vinegar.